Palestinian Olives

Palestinian olives are more than a staple food — they are a symbol of heritage, resilience, and deep cultural identity. For generations, families across Palestine have harvested, cured, and preserved olives in ways that reflect both tradition and the natural richness of the land. The history of olive cultivation stretches back thousands of years, making Palestinian olives one of the oldest continuously produced food products in the world. Today, they remain essential in Palestinian households, beloved for their flavor, texture, and versatility in everyday meals.

The primary keyword, palestinian olives, refers to olives grown across regions such as Jenin, Tulkarm, Nablus, Ramallah, Hebron, and the Galilee. These areas are known for their fertile soil, Mediterranean climate, and ancient olive groves. Many of these trees are centuries old, producing olives that are deeply flavorful and unique to Palestine’s terroir. Whether enjoyed as table olives, used in salads, or served with bread and olive oil, olives from Palestine hold a special culinary and emotional significance.

Today, Palestinian olives are also appreciated internationally. Palestinian food products—especially olives—have gained recognition for their authenticity, natural processing, and bold taste. Whether pickled, cracked, brined, or cured with spices, Palestinian olives bring the flavor of the region into kitchens around the world.

Types of Palestinian Olives

Palestine grows several olive varieties, each with its own character and traditional use. Some olives are best for pressing into olive oil, while others are ideal for pickling or curing. Although many varieties exist, a few stand out as the most widely used and culturally meaningful.

1. Nabali Olives

Nabali is one of the most iconic olive varieties in Palestine. Known for its elongated shape and medium size, it has a slightly nutty taste and rich aroma. The Nabali tree is hardy and drought-resistant, which is why it thrives in regions like Nablus, Jenin, and Ramallah. Nabali olives are often used for both oil production and eating. Their flavor profile makes them excellent for pickling in brine or curing with chili, garlic, or lemon.

2. Souri Olives

The Souri olive, also known as Baladi, is believed to be one of the oldest olive varieties in the world. It has a strong, bold flavor and is usually smaller than Nabali olives. This variety is extremely high in oil content, making it perfect for producing extra virgin olive oil. Families in the north of Palestine often prefer Souri olives for their intense taste and traditional value. As table olives, Souri olives are often cracked or crushed before curing to make them softer and more flavorful.

3. Rumi Olives

Rumi olives come from trees introduced by the Romans thousands of years ago. These trees are large, ancient, and incredibly resilient. Rumi olives are prized for their slightly bitter, earthy flavor and firm texture. They are commonly cured whole and served as table olives. Their bold character makes them popular among those who enjoy stronger-tasting olives.

4. Green Pickled Olives

Green Palestinian olives are typically hand-picked early in the season when they are firm and full of flavor. They are then cracked or slit before curing to allow the brine to penetrate faster. These olives are known for their sharp, tangy taste and satisfying crunch. A classic example is the popular green olives from Jenin, which you can find here:

Palestinian Pickled Green Olives from Jenin

5. Pickled Black Olives

Black olives in Palestine are harvested later in the season when they have ripened on the tree. They are softer, milder, and slightly sweeter than green olives. Some families cure them in salt-only brines to deepen their flavor, while others add olive oil and chili for a richer, more aromatic taste. A traditional Palestinian favorite is the gently pickled Tulkarm olive, which can be found here:

Pickled Palestinian Olives from Tulkarm

If you want to explore more types of olives from Palestine, you can view a wider selection here:

Browse Palestinian Olives

Olive Harvest Season

The olive harvest, known in Arabic as al-masara or the zaytoun season, is one of the most important cultural events in Palestine. Taking place from late September through November, the harvest involves entire families and communities gathering together to pick olives by hand. This tradition has been passed down for countless generations and is considered both a celebration and a duty.

The timing of the harvest depends on the type of olives and the intended use. For example, olives destined for high-quality extra virgin olive oil are harvested earlier when their oil content and antioxidant levels are highest. These olives tend to be green or slightly pink. Olives that will be pickled may be harvested slightly later once they soften and deepen in flavor. Black olives are picked last, once they have fully ripened on the tree.

The method of harvesting also affects quality. Many Palestinian farmers still pick olives by hand or with small wooden combs to protect the fruit and branches. This gentle approach preserves the health of the trees, some of which are hundreds or thousands of years old.

Taste & Texture

Palestinian olives are known for their bold flavor, firm texture, and natural richness. Their taste reflects the soil, sunlight, and climate of the region. The Mediterranean environment—with its hot summers, cool winters, and rich soil—creates olives with a distinct identity.

Here’s what makes the taste of Palestinian olives unique:

• Rich, earthy notes: Especially in Rumi and Souri olives.
• Mild bitterness: A natural characteristic of fresh olives, balanced through the curing process.
• Firm, satisfying texture: Palestinian olives tend to be more robust and less watery than mass-produced olives.
• Natural acidity: Especially in early-harvested green olives.
• Authentic brine flavor: Cured with minimal additives and traditional methods.

Many people find Palestinian olives to have a “cleaner,” more natural taste compared to commercial varieties. They are often cured using simple ingredients—water, salt, lemon, and sometimes chili or herbs—which preserves their authentic flavor.

How Palestinians Cure Olives

Curing olives is a treasured tradition in Palestinian households. Each family has its preferred method, but the basic principles remain the same. Fresh olives cannot be eaten straight from the tree due to their natural bitterness, so curing is essential.

1. Water Curing

Green olives are sometimes cracked with a stone and soaked in water for several days, with the water changed daily. This removes bitterness quickly and creates a crunchy, fresh-tasting olive.

2. Brine Curing

The most common method involves soaking olives in a mixture of water and salt. The brine slowly draws out bitterness while infusing flavor. Some families add lemon slices, garlic cloves, or hot peppers to enhance the taste.

3. Dry Salt Curing

Black olives can be cured in coarse sea salt. After several weeks, the olives become wrinkled, soft, and richly flavored. Once rinsed, they are often packed in olive oil.

These traditional techniques ensure that olives from Palestine keep their natural character and nutritional value. They are cured slowly, without artificial preservatives or excessive processing.

Where to Buy Palestinian Olives

For people living outside Palestine, finding authentic palestinian olives can be challenging. Many commercial brands do not capture the true taste of olives from Palestine, as they may be mass-produced or heavily processed.

Those looking for traditional Palestinian food products can explore imports from regions like Jenin and Tulkarm, which are known for producing some of the finest olives. Authentic Palestinian olives are often cured naturally, packed with simple ingredients, and sourced directly from farmers.

Whether added to salads, served with bread and cheese, or enjoyed as a snack, these olives allow you to experience the depth and richness of Palestinian cuisine no matter where you live.